In a sealable bag, combine the olive oil, dried oregano, dried thyme, dried rosemary, kosher salt, and fresh ground black pepper. Add the boneless skinless chicken thighs, ensuring they are well-coated in the marinade. Seal the bag and refrigerate for at least 8 hours, or up to 24 hours to enhance the flavors.

Heat a generous drizzle of olive oil over medium-high heat in a heavy-bottomed Dutch oven. Remove the marinated chicken from the refrigerator and, working in batches if necessary, brown the chicken thighs on all sides, about 5–7 minutes per side. Set the chicken aside on a plate.

In the same pot, add the baby onions and cook for approximately 8 minutes, stirring often until they become golden and fragrant. Add the minced garlic and cook for an additional minute.

Stir in the tomato paste to the pot with onions and garlic, cooking for 1–2 minutes until the paste darkens slightly and becomes aromatic.

Add the chopped tomatoes and baby artichokes to the pot, stirring to combine. Bring to a gentle boil, then reduce heat and cover partially, letting it simmer for about 10 minutes.

Return the browned chicken thighs to the pot, along with the lemon juice and pitted Kalamata olives. Cover and simmer until the chicken is cooked through, about 20-25 minutes.

Once fully cooked, remove the pot from the heat and stir in the chopped fresh parsley. Serve hot, paired with your choice of orzo, rice, or crusty bread.